Hyderabadi Dal or khatti dal is a deliciously tangy dal made with toor dal, dhuli moong and masoor dal. Tamarind water (imli) is added to give a unique sour flavour.
I’m always looking out for different dal recipes to try with my Indian meals. I always serve Gujarati shaak with this Gujarati dal and other variations such as masoor dal , tarka dal or mixed dal are always on rotation.
Khatti dal is another favourite of ours. It’s light with basic masala but the addition of a little garlic, imli and the tempering make the flavours pop. Everyone has slightly different versions but I prepare mine with toor dal, masoor dal and dhuli moong dal.
To make it, the lentils are cooked in a pressure cooker along with ginger, garlic and green chillies. Basic Indian spice powders are added along with tamarind water.
It’s finished with a ghee tempering of mustard seeds, cumin seeds, curry leaves, garlic and dried red chillies.
The dal retains creaminess from the lentils and the imli gives a sharp sour contrast.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Dal
Lentils – I have used oily toor dal also known as arhar dal. I added split red lentils (masoor dal) and split yellow moong lentils (dhuli moong dal) too.
Spice Powders – red chilli powder, turmeric powder and salt.
Vegetables and Herbs – ginger, garlic and green chillies. Curry leaves, fresh tomatoes and coriander.
Tamarind water- I made my own tamarind water, however shop bought tamarind pulp (unsweetened) is fine too.
- Tempering/Vaghar/Tadka
Ghee for an authentic taste and flavour I recommend you use ghee. For a vegan option use oil.
Mustard seeds and cumin seeds
Garlic
Dry red chillies
Curry leaves
Tips
- I recommend soaking the lentils prior to pressure cooking to reduce cooking time and to remove any impurities.
Serving Suggestion
Serve Hyderabadi khatti dal alongside plain boiled basmati rice or jeera rice for a simple, comforting meal. A bowl of Indian kachumber salad is refreshing on the side.
It pairs well with other vegetable dishes such as bhindi masala , Indian vegetable curry or brinjal bhaji and whole wheat chapati .
Storage
Store leftover dal in an airtight container and keep refrigerated for up to 5 days. Reheat on the stove with a splash of water.
You can also freeze this dal for up to 3 months.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Hyderabadi Khatti Dal
Equipment
- Pressure cooker Instant Pot
- pan
Ingredients
- ½ cup toor dal
- ¼ cup masoor dal
- ¼ cup yellow moong dal
- 2 tablespoon ginger garlic paste
- 1 tablespoon green chilles minced
- 2 green chillies slit (optional)
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 cup fresh tomatoes chopped
- 2 tablespoon tamarind or sauce
- 1 tablespoon salt
- 1 sprig curry leaves
- 1 tablespoon oil
Vaghar/Tadka/tempering
- 3 tablespoon ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 tablespoon garlic slices
- 4 dry red chillies
- 1 sprig curry leaves
Garnish
- coriander
Instructions
Stovetop
- In a small bowl soak tamarind pieces in hot water and leave it for half an hour. Then mash to make a pulp.
- Mix all the lentils and rinse under running water. Soak in a bowl for at least 30 minutes in clean water.
- Drain then transfer soaked lentils in a big pan, add 5-6 cups of water, salt, oil, turmeric powder, red chilli powder, ginger-garlic, crushed green chillies and tomatoes.
- Give it a stir. Bring it to boil on medium heat, and let it simmer for 40-45 minutes on medium to low heat or until well cooked.
- Once done whisk using a baloon whisk and add slit green chillies, curry leaves and tarmarind water.
- If the dal is thick add a cup of water and bring it to boil, then let it simmer once again for at least 6-8 minutes.
Vaghar
- In another pan prepare temppering by heating ghee, add mustard seeds and cumin seeds.
- When they splutter, add thin garlic slices, red chillies and curry leaves.
- Lower the heat, and fry the garlic til light pink.
- Pour the tempering over the cooked dal, add coriander leaves and mix well.
Instant Pot
- Transfer soaked lentils in the instant pot liner, add 3 cups of water, salt, oil, turmeric powder, red chilli powder, ginger-garlic, crushed green chillies and tomatoes.
- Cook lentils for 12 minutes on High pressure.
- Once done, saute for 6-8 minutes, then follow steps above for the tadka.
Pressure Cooker
- Pressure cook the lentils for 3-5 whistles. then follow steps above for tempering.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in March 2012.
Hyderabadi Khatti Dal
Equipment
- Pressure cooker Instant Pot
- pan
Ingredients
- ½ cup toor dal
- ¼ cup masoor dal
- ¼ cup yellow moong dal
- 2 tablespoon ginger garlic paste
- 1 tablespoon green chilles minced
- 2 green chillies slit (optional)
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 cup fresh tomatoes chopped
- 2 tablespoon tamarind or sauce
- 1 tablespoon salt
- 1 sprig curry leaves
- 1 tablespoon oil
Vaghar/Tadka/tempering
- 3 tablespoon ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 tablespoon garlic slices
- 4 dry red chillies
- 1 sprig curry leaves
Garnish
- coriander
Instructions
Stovetop
- In a small bowl soak tamarind pieces in hot water and leave it for half an hour. Then mash to make a pulp.
- Mix all the lentils and rinse under running water. Soak in a bowl for at least 30 minutes in clean water.
- Drain then transfer soaked lentils in a big pan, add 5-6 cups of water, salt, oil, turmeric powder, red chilli powder, ginger-garlic, crushed green chillies and tomatoes.
- Give it a stir. Bring it to boil on medium heat, and let it simmer for 40-45 minutes on medium to low heat or until well cooked.
- Once done whisk using a baloon whisk and add slit green chillies, curry leaves and tarmarind water.
- If the dal is thick add a cup of water and bring it to boil, then let it simmer once again for at least 6-8 minutes.
Vaghar
- In another pan prepare temppering by heating ghee, add mustard seeds and cumin seeds.
- When they splutter, add thin garlic slices, red chillies and curry leaves.
- Lower the heat, and fry the garlic til light pink.
- Pour the tempering over the cooked dal, add coriander leaves and mix well.
Instant Pot
- Transfer soaked lentils in the instant pot liner, add 3 cups of water, salt, oil, turmeric powder, red chilli powder, ginger-garlic, crushed green chillies and tomatoes.
- Cook lentils for 12 minutes on High pressure.
- Once done, saute for 6-8 minutes, then follow steps above for the tadka.
Pressure Cooker
- Pressure cook the lentils for 3-5 whistles. then follow steps above for tempering.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This beautiful Indian style cheesecake is made with a nankhatai base and shrikhand cream cheese filling. It’s a fabulous Indian fusion dessert for parties and special occasions.
We all love a good cheesecake in this household, whether it’s a classic baked eggless cheesecake or a fusion gulab jamun cheesecake .
This cheesecake is a combination of two much loved Indian sweets.
Nankhatai is one of my absolute favourite Indian biscuits – its nutty, crumbly and just melts away thanks to the plenty of ghee that’s added.
I mixed a bit of cream cheese with my shrikhand to give that cheesecake-esque flavour but you can skip it if you want.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Shrikhand – Follow my recipe for the creamiest shrikhand.
Nankhatai
Garnishing: rose petals, pistachio slivers, edible gold or silver foil
Serving Suggestion
Serve shrikhand cheesecake as part of your Diwali dinner menu along with these other easy Indian desserts for dinner parties or Indian thanksgiving recipes .
It can also be served at birthdays, prepared for Mother’s day, Father’s Day or other Indian festivities or Eid.
Storage
Store cheesecake in the fridge for up to a day but only decorate with the top piece of nankhatai just before serving.
This cheesecake is not suitable for freezing.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Eggless Nankhatai Shrikhand Cheesecake
Ingredients
- 12 nankhatai
- 4 cup shrikhand
- ¼ cup cream cheese
- 2 tablespoon slivered nuts
- 1 tablespoon rose petals
- 1 piece edible gold foil
- saffron
Instructions
- In a mixing bowl add shrikhand and cream cheese, mix well and set aside.
- Crush eight nankhatai in a bowl using a rolling pin.
- Divide equally and spoon the nankhatai mixture into individual cups or jars. Press down gently with a spoon to level.
- Spoon the shrikhand cheesecake filling on top of the biscuit layer.
- Chill in the fridge for half an hour if you wish.
- Top each cheesecake with half a nankhatai.
- Garnish it with nuts, saffron, rose petals and varq.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in September 2013.
